Chapati

Namaskara!

A recipe for beginners in cooking 🙂 Make soft chapatis and eat them with a curry of your choice!

Ingredients: Makes 7-8 medium sized chapatis

  1. Whole Wheat Atta / Whole Wheat Flour – 1 Cup + extra for dusting
  2. Salt – To taste (1/4 Tsp approx.)
  3. Sugar – To taste (1/4 Tsp approx.)
  4. Vegetable Oil or Cooking Oil – 1/2 Tbsp + 1/2 Tbsp + for roasting
  5. Lukewarm Water – As needed to knead the dough

Method:

  1. In a mixing bowl, take the wheat flour and add the salt & sugar.
  2. Mix in 1/2 Tbsp oil.
  3. Add the lukewarm water little by little. Knead till everything comes together into one soft dough.
  4. Add the remaining 1/2 Tbsp oil. Knead.
  5. Cover with cling wrap and let it rest for half an hour at least.
  6. Divide the chapati dough into 8 equal portions.
  7. With one portion roll out a round chapati using a rolling pin on the kitchen counter. Use extra wheat flour to dust while rolling.
  8. Roast the chapati on a skillet/tawa with little oil till golden brown spots appear.

Culinary Secrets:

  1. Keeping the dough for sometime to rest allows gluten formation, this makes soft rotis.
  2. Knead the dough till you get a soft dough that does not stick to your palms.
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Published in: on November 25, 2014 at 9:28 PM  Leave a Comment  

Paneer Cheese Paratha

Namaskara !

Cheese and pepper a great combination…It’s like Tom and Jerry or Bread and butter…Sure, the pair is a hit :)…. So lets’s then go straight into the recipe.

Ingredients: Makes 7-8

For the filling:

  1. Paneer – Cottage Cheese – grated – 1 Cup
  2. Cheese – grated – 1 Cup
  3. Black Pepper Powder – 1/2 Tsp
  4. Coriander leaves- chopped finely – 1 1/2 Tbsp
  5. Salt – To taste

For the dough:

  1. Wheat Flour – Godhi Hittu – 1 Cup
  2. Salt – To Taste
  3. Water -To make the dough
  4. Oil – 1 Tsp + For roasting the parathas

Method:

  1. Mix the wheat flour, salt and water to make the dough.
  2. Smear 1 Tsp oil on the dough.
  3. Let the dough stand for an hour.
  4. Mix the paneer, cheese, black pepper powder, coriander leaves and salt for the paratha filling.
  5. Roll a pedha sized dough into a poori.
  6. Take a lemon size of the paratha filling and place it  in the poori.
  7. Close the ends of the poori and secure the filling inside.
  8. Roll the paratha.
  9. Roast on the tawa (Both sides) till small golden spots appear on the paratha. Apply oil on both sides.
  10. Repeat for the remaining filling and dough.

To serve:

Serve hot with pudina chutney or ketchup and enjoy the melted cheese inside  !

Tricks and secrets:

  1. Make sure the paneer is fresh and moist.

P.S Look out for the paneer recipe, pudina chutney recipe(Yet to come)

Published in: on April 4, 2010 at 7:05 PM  Leave a Comment